Sauteed Beets With Carrot Medallions Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Steps:

• Blanche the beets and carrots for a few minutes until tender crisp.
• Drain and pat dry.
• Whisk together remaining ingredients in a ramekin.
• Heat half of the sauce and the beets in a pan, saute for about 2-3 minutes.
• Remove beets from pan and keep warm.
• Heat carrots and remaining sauce in pan, saute for 2-3 minutes.
• Add beets, stir-fry until heated through.
• Enjoy!

Steps:

• Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Steps:

• Wash, peel and coarsely grate beets.
• In a covered frying pan, melt butter then add the beets, stirring to coat with the butter.
• Squeeze some lemon juice to taste over the beets.
• Cover and cook over low heat for about 10 minutes or until beets are just tender.
• Check often to make sure beets are not burning, and add a few drops of water or broth to the pan to prevent sticking.
• Season with salt, pepper and herbs.

Steps:

• Preheat oven to 400º F.
• Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
• Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

Steps:

• Coarsely grate the beet and then the carrot to yield abuot 1 1/2 cups of each.
• Place in separate bowls and set aside.
• Grate the ginger finely and combine it with the oil, vinegar, and garlic.
• Toss the beets with half of the dressing and add salt and pepper to taste.
• Mix together the scallion, carrots, and the remaining dressing.
• Add salt and pepper, if you desire.
• Arrange the lettuce on a platter, mound the carrot mixture in the center, and spoon the beets around it.
• Serve chilled or at room temperature.
• Enjoy!

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.